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'''''Torulaspora delbrueckii''''' is a ubiquitous [[yeast]] [[species (biology)|species]] with both wild and anthropic habitats. The type strain of ''T. delbrueckii'' is CBS 1146<sup>T</sup>, equivalent to CLIB 230 or ATCC 10662, [http://www.cbs.knaw.nl/Collections/BioloMICS.aspx?Link=T|TableKey=14682616000000005|Rec=1003729|Fields=All etc.]. The type strain of ''T. delbrueckii'' CBS 1146 <sup>T</sup> was recently sequenced <ref>{{cite journal | author = Gordon J. L., Byrne K. P., Wolfe K. H. | title = Additions, losses, and rearrangements on the evolutionary route from a reconstructed ancestor to the modern Saccharomyces cerevisiae genome | journal = PLoS Genet | volume = 5 | issue = | pages = e1000485 | year = 2009 | month = | pmid = | doi = 10.1371/journal.pgen.1000485}}</ref>, and is composed of 8 chromosomes in addition to a mitochondrial genome.
'''''Torulaspora delbrueckii''''' is a yeast [[species (biology)|species]] which is also known as ''Saccharomyces delbrueckii'' or '' Saccharomyces rosei'' ([[anamorph]] called ''Candida colliculosa'').
''T. delbrueckii'' was formerly known as ''Saccharomyces delbrueckii'' or ''Saccharomyces rosei'' or ''Saccharomyces roseus'', and the [[anamorph]] is called ''Candida colliculosa'' (for a complete list of synonyms, see [http://www.cbs.knaw.nl/Collections/BioloMICS.aspx?Link=T|TableKey=14682616000000005|Rec=1003729|Fields=All CBS's website]).
''T. delbrueckii'' is the most studied species of the ''[[Torulaspora]]'' genus that comprised 8 species to date, of which ''T. franciscae'', ''T. pretoriensis'', ''T. microellipsoides'', ''Torulaspora globosa'', ''T. indica'' <ref>{{cite journal | author = Saluja P., Yelchuri R. K., Sohal S. K., Bhagat G., Paramjit, Prasad G. S. | title = Torulaspora indica a novel yeast species isolated from coal mine soils | journal = Antonie Van Leeuwenhoek | volume = 101 | issue = | pages = 733-42 | year = 2012 | month = | pmid = | doi = 10.1007/s10482-011-9687-6}}</ref>, ''T. maleeae'' <ref>{{cite journal | author = Limtong S., Imanishi Y., Jindamorakot S., Ninomiya S., Yongmanitchai W., Nakase T. | title = Torulaspora maleeae sp. nov., a novel ascomycetous yeast species from Japan and Thailand | journal = FEMS Yeast Res | volume = 8 | issue = | pages = 337-43 | year = 2008 | month = | pmid = | doi = 10.1111/j.1567-1364.2007.00324.x}}</ref>, and ''T. quercuum'' <ref>{{cite journal | author = Wang Q. M., Xu J., Wang H., Li J., Bai F. Y. | title = Torulaspora quercuum sp. nov. and Candida pseudohumilis sp. nov., novel yeasts from human and forest habitats | journal = FEMS Yeast Res | volume = 9 | issue = | pages = 1322-6 | year = 2009 | month = | pmid = | doi = 10.1111/j.1567-1364.2009.00567.x}}</ref>. The taxonomy of the ''Torulaspora'' genus is evolving rapidly, and the availability of molecular tools to discriminate ''Torulaspora'' species <ref>{{cite journal | author = Albertin W., Chasseriaud L., Comte G., Panfili A., Delcamp A., Salin F., Marullo P., Bely M. | title = Winemaking and bioprocesses strongly shaped the genetic diversity of the ubiquitous yeast Torulaspora delbrueckii. | journal = PLoS One | volume = 9 | issue = | pages = | year = 2014 | month = | pmid = | doi = 10.1371/journal.pone.0094246}}</ref> will help correcting errors in species assignments.


==''Torulaspora delbrueckii'' habitats==
The genetic analyses have revealed that the various [[Strain (biology)|strains]] treated as ''T. delbrueckii'' actually represent different species (and belong even to different genera, like ''[[Debaryomyces]]'', ''[[Saccharomyces]]'' and ''[[Candida (genus)|Candida]]''). Thus, the criteria of the species ''T. delbrueckii'' apparently needed some revision according to the type strain (the strain SANK 50118).
''T. delbrueckii'' is isolated from several human [[bioprocess]]es, including the bread industry <ref>{{cite journal | author = Pacheco A., Santos J., Chaves S., Almeida J., Leao C., Sousa M.J. | title = The Emerging Role of the Yeast Torulaspora delbrueckii in Bread and Wine Production: Using Genetic Manipulation to Study Molecular Basis of Physiological Responses | journal = Structure and Function of Food Engineering | volume = | issue = | pages = | year = 2012 | month = | pmid = | doi = </ref><ref>journal | author = Hernandez-Lopez M. J., Prieto J. A., Randez-Gil F. | title = Osmotolerance and leavening ability in sweet and frozen sweet dough. Comparative analysis between Torulaspora delbrueckii and Saccharomyces cerevisiae baker's yeast strains | journal = Antonie Van Leeuwenhoek International Journal of General and Molecular Microbiology | volume = 84 | issue = | pages = 125-134 | year = 2003 | month = | pmid = | doi = Doi 10.1023/A:1025413520192</ref><ref>journal | author = Alves-Araujo C., Almeida M. J., Sousa M. J., Leao C. | title = Freeze tolerance of the yeast Torulaspora delbrueckii: cellular and biochemical basis | journal = FEMS Microbiol Lett | volume = 240 | issue = | pages = 7-14 | year = 2004 | month = | pmid = | doi = 10.1016/j.femsle.2004.09.008</ref><ref>journal | author = Almeida M J, Pais C | title = Leavening ability and freeze tolerance of yeasts isolated from traditional corn and rye bread doughs | journal = Applied and Environmental Microbiology | volume = 62 | issue = | pages = 4401-4 | year = 1996 | month = | pmid = | doi = </ref><ref>journal | author = Vrancken Gino, De Vuyst Luc, Van der Meulen Roel, Huys Geert, Vandamme Peter, Daniel Heide-Marie | title = Yeast species composition differs between artisan bakery and spontaneous laboratory sourdoughs | journal = FEMS Yeast Research | volume = 10 | issue = | pages = 471-481 | year = 2010 | month = | pmid = | doi = 10.1111/j.1567-1364.2010.00621.x}}</ref> where some ''T. delbrueckii'' strains are commercialized for frozen dough applications <ref>{{cite journal | author = Pacheco A., Santos J., Chaves S., Almeida J., Leao C., Sousa M.J. | title = The Emerging Role of the Yeast Torulaspora delbrueckii in Bread and Wine Production: Using Genetic Manipulation to Study Molecular Basis of Physiological Responses | journal = Structure and Function of Food Engineering | volume = | issue = | pages = | year = 2012 | month = | pmid = | doi = }}</ref>. Other applications include food fermentations of [[silage]], cocoa <ref>{{cite journal | author = Nielsen Dennis S., Snitkjaer Pia, van den Berg Frans | title = Investigating the fermentation of cocoa by correlating Denaturing Gradient Gel Electrophoresis profiles and Near Infrared spectra | journal = International Journal of Food Microbiology | volume = 125 | issue = | pages = 133-140 | year = 2008 | month = | pmid = | doi = http://dx.doi.org/10.1016/j.ijfoodmicro.2008.03.040</ref><ref>journal | author = Papalexandratou Zoi, Falony Gwen, Romanens Edwina, Jimenez Juan Carlos, Amores Freddy, Daniel Heide-Marie, De Vuyst Luc | title = Species Diversity, Community Dynamics, and Metabolite Kinetics of the Microbiota Associated with Traditional Ecuadorian Spontaneous Cocoa Bean Fermentations | journal = Applied and Environmental Microbiology | volume = 77 | issue = | pages = 7698-7714 | year = 2011 | month = | pmid = | doi = 10.1128/aem.05523-11}}</ref>, olive <ref>{{cite journal | author = Kotzekidou P. | title = Identification of yeasts from black olives in rapid system microtitre plates | journal = Food Microbiology | volume = 14 | issue = | pages = 609-616 | year = 1997 | month = | pmid = | doi = 10.1006/fmic.1997.0133}}</ref> or cucumber <ref>{{cite journal | author = Etchells J. L., Costilow R. N., Bell T.A. | title = Identification of Yeasts from Commercial Cucumber Fermentations in Northern Brining Areas | journal = Farlowia | volume = 4 | issue = | pages = 249-264 | year = 1952 | month = | pmid = | doi = </ref><ref>journal | author = Etchells J. L., Bell T.A. | title = Classification of yeasts from fermentation of commercially brined cucumbers | journal = Farlowia | volume = 4 | issue = | pages = 112 | year = 1950 | month = | pmid = | doi = }}</ref>; distilled and traditional fermented beverage production including [[mescal]] <ref>{{cite journal | author = Verdugo Valdez A., Segura Garcia L., Kirchmayr M., Ramírez Rodríguez P., González Esquinca A., Coria R., Gschaedler Mathis A. | title = Yeast communities associated with artisanal mezcal fermentations from Agave salmiana | journal = Antonie Van Leeuwenhoek | volume = 100 | issue = | pages = 497-506 | year = 2011 | month = | pmid = | doi = 10.1007/s10482-011-9605-y}}</ref>, colonche <ref>{{cite journal | author = Ulloa M., Herrera T. | title = Torulopsis taboadae, una nueva especie de levadura aislada del colonche de Zacatecas, México | journal = Boletín de la Sociedad Mexicana de Micología | volume = 12 | issue = | pages = 5-12 | year = 1978 | month = | pmid = | doi = }}</ref>, [[tequila]] <ref>{{cite journal | author = Lachance Marc-André | title = Yeast communities in a natural tequila fermentation | journal = Antonie Van Leeuwenhoek | volume = 68 | issue = | pages = 151-160 | year = 1995 | month = | pmid = | doi = 10.1007/bf00873100}}</ref>, [[cider]] <ref>{{cite journal | author = Coton Emmanuel, Coton Monika, Levert Delphine, Casaregola Serge, Sohier Danièle | title = Yeast ecology in French cider and black olive natural fermentations | journal = International Journal of Food Microbiology | volume = 108 | issue = | pages = 130-135 | year = 2006 | month = | pmid = | doi = 10.1016/j.ijfoodmicro.2005.10.016}}</ref>, strawberry tree fruits juice <ref>{{cite journal | author = Santo D.E., Galego L., Gonçalves T., Quintas C. | title = Yeast diversity in the Mediterranean strawberry tree (Arbutus unedo L.) fruits' fermentations | journal = Food Research International | volume = 47 | issue = | pages = 45-50 | year = 2012 | month = | pmid = | doi = 10.1016/j.foodres.2012.01.009}}</ref>, sugarcane juice <ref>{{cite journal | author = Pataro C., Guerra J. B., Petrillo-Peixoto M. L., Mendonça-Hagler L. C., Linardi V. R., Rosa C. A. | title = Yeast communities and genetic polymorphism of Saccharomyces cerevisiae strains associated with artisanal fermentation in Brazil | journal = Journal of Applied Microbiology | volume = 89 | issue = | pages = 24-31 | year = 2000 | month = | pmid = | doi = 10.1046/j.1365-2672.2000.01092.x</ref><ref>journal | author = Stringini Marzia, Comitini Francesca, Taccari Manuela, Ciani Maurizio | title = Yeast diversity in crop-growing environments in Cameroon | journal = International Journal of Food Microbiology | volume = 127 | issue = | pages = 184-189 | year = 2008 | month = | pmid = | doi = 10.1016/j.ijfoodmicro.2008.07.017}}</ref> or [[kefir]] <ref>{{cite journal | author = Loretan T., Mostert J. F., Viljoen B. C. | title = Microbial flora associated with South African household kefir | journal = South African Journal of Science | volume = 99 | issue = | pages = 92-94 | year = 2003 | month = | pmid = | doi = }}</ref>; [[dairy product]]s’ fermentations like traditional cheeses <ref>{{cite journal | author = Welthagen Johan J., Viljoen Bennie C. | title = Yeast profile in Gouda cheese during processing and ripening | journal = International Journal of Food Microbiology | volume = 41 | issue = | pages = 185-194 | year = 1998 | month = | pmid = | doi = 10.1016/S0168-1605(98)00042-7}}</ref> and fermented milk <ref>{{cite journal | author = Gadaga T. H., Mutukumira A. N., Narvhus J. A. | title = Enumeration and identification of yeasts isolated from Zimbabwean traditional fermented milk | journal = International Dairy Journal | volume = 10 | issue = | pages = 459-466 | year = 2000 | month = | pmid = | doi = 10.1016/S0958-6946(00)00070-4}}</ref>.
''T. delbrueckii'' can be an opportunistic [[yeast|spoilage yeast]] for [[dairy product]]s or [[soft drink]]s (fruit juices, etc.) <ref>{{cite journal | author = Andrighetto C., Psomas E., Tzanetakis N., Suzzi G., Lombardi A. | title = Randomly amplified polymorphic DNA (RAPD) PCR for the identification of yeasts isolated from dairy products | journal = Letters in Applied Microbiology | volume = 30 | issue = | pages = 5-9 | year = 2000 | month = | pmid = | doi = 10.1046/j.1472-765x.2000.00589.x</ref><ref>journal | author = Westall S., Filtenborg O. | title = Spoilage yeasts of decorated soft cheese packed in modified atmosphere | journal = Food Microbiology | volume = 15 | issue = | pages = 243-249 | year = 1998 | month = | pmid = | doi = http://dx.doi.org/10.1006/fmic.1997.0162</ref><ref>journal | author = Ros-Chumillas Maria, Egea-Cortines Marcos, Lopez-Gomez Antonio, Weiss Julia | title = Evaluation of a rapid DNA extraction method to detect yeast cells by PCR in orange juice | journal = Food Control | volume = 18 | issue = | pages = 33-39 | year = 2007 | month = | pmid = | doi = 10.1016/j.foodcont.2005.08.004}}</ref>.
''T.delbrueckii'' colonizes several natural environments, ranging from soils <ref>{{cite journal | author = Capriotti Augusto | title = Torulaspora nilssoni nov. spec | journal = Archiv für Mikrobiologie | volume = 28 | issue = | pages = 247-254 | year = 1957 | month = | pmid = | doi = 10.1007/bf00411496}}</ref>, to plants <ref>{{cite journal | author = Limtong Savitree, Koowadjanakul Nampueng | title = Yeasts from phylloplane and their capability to produce indole-3-acetic acid | journal = World Journal of Microbiology and Biotechnology | volume = 28 | issue = | pages = 3323-3335 | year = 2012 | month = | pmid = | doi = 10.1007/s11274-012-1144-9}}</ref>, fruits <ref>{{cite journal | author = Tokuoka Keiko, Ishitani Takasuke, Goto Shoji, Komagata Kazuo | title = IDENTIFICATION OF YEASTS ISOLATED FROM HIGH-SUGAR FOODS | journal = The Journal of General and Applied Microbiology | volume = 31 | issue = | pages = 411-427 | year = 1985 | month = | pmid = | doi = }}</ref> and insects <ref>{{cite journal | author = Nguyen Nhu H., Suh Sung-Oui, Blackwell Meredith | title = Five novel Candida species in insect-associated yeast clades isolated from Neuroptera and other insects | journal = Mycologia | volume = 99 | issue = | pages = 842-858 | year = 2007 | month = | pmid = | doi = 10.3852/mycologia.99.6.842</ref><ref>journal | author = Nguyen N. H., Suh S. O., Erbil C. K., Blackwell M. | title = Metschnikowia noctiluminum sp. nov., Metschnikowia corniflorae sp. nov., and Candida chrysomelidarum sp. nov., isolated from green lacewings and beetles | journal = Mycol Res | volume = 110 | issue = | pages = 346-56 | year = 2006 | month = | pmid = | doi = 10.1016/j.mycres.2005.11.010}}</ref>.
''T.delbrueckii'' is occasionally found as a clinical isolate, although not considered to be a human pathogen <ref>{{cite journal | author = Kaygusuz I., Mulazimoglu L., Cerikcioglu N., Toprak A., Oktay A., Korten V. | title = An unusual native tricuspid valve endocarditis caused by Candida colliculosa | journal = Clinical Microbiology and Infection | volume = 9 | issue = | pages = 319-322 | year = 2003 | month = | pmid = | doi = 10.1046/j.1469-0691.2003.00511.x}}</ref>, a state described as [[opportunistic infection|opportunistic pathogen]].


=='' Torulaspora delbrueckii'' and winemaking==
One interesting usage of ''T. Delbrueckii'' (and quite possibly one or more of the similar Saccharomyces strains) is in brewing German-style wheat beers. During fermentation the yeast produces noticeable banana-esters and clove-like phenols which impart the distinct aroma typified by these beers.
''T. delbrueckii'' has been associated with [[winemaking]] for decades <ref>{{cite journal | author = Castelli Tommaso | title = Les agents de la fermentation vinaire | journal = Archiv für Mikrobiologie | volume = 20 | issue = | pages = 323-342 | year = 1954 | month = | pmid = | doi = </ref><ref>journal | author = van Breda Valmary, Jolly Neil, van Wyk Jessy | title = Characterisation of commercial and natural Torulaspora delbrueckii wine yeast strains | journal = International Journal of Food Microbiology | volume = 163 | issue = | pages = 80-88 | year = 2013 | month = | pmid = | doi = http://dx.doi.org/10.1016/j.ijfoodmicro.2013.02.011</ref><ref>journal | author = Sangorrín MarcelaP, Lopes ChristianA, Jofré Viviana, Querol Amparo, Caballero AdrianaC | title = Spoilage yeasts from Patagonian cellars: characterization and potential biocontrol based on killer interactions | journal = World Journal of Microbiology and Biotechnology | volume = 24 | issue = | pages = 945-953 | year = 2008 | month = | pmid = | doi = 10.1007/s11274-007-9557-6}}</ref> and isolated either from [[grape]], [[must]] or [[wine]]. ''T. delbrueckii'' is now proposed as starter culture (to be associated with ''S. cerevisiae'' in mixed cultures) for certain applications, particularly to reduce volatile acidity in high-sugar fermentations like in [[Sauternes (wine)|Sauternes wines]] <ref>{{cite journal | author = Bely M., Stoeckle P., Masneuf-Pomarede I., Dubourdieu D. | title = Impact of mixed Torulaspora delbrueckii-Saccharomyces cerevisiae culture on high-sugar fermentation | journal = Int J Food Microbiol | volume = 122 | issue = | pages = 312-20 | year = 2008 | month = | pmid = | doi = 10.1016/j.ijfoodmicro.2007.12.023}}</ref>.
Recent findings show that ''T. delbrueckii'' species has been domesticated for winemaking and other human uses about 1900 and 4000 years ago respectively <ref>{{cite journal | author = Albertin W., Chasseriaud L., Comte G., Panfili A., Delcamp A., Salin F., Marullo P., Bely M. | title = Winemaking and bioprocesses strongly shaped the genetic diversity of the ubiquitous yeast Torulaspora delbrueckii. | journal = PLoS One | volume = 9 | issue = | pages = | year = 2014 | month = | pmid = | doi = 10.1371/journal.pone.0094246}}</ref>.

=='' Torulaspora delbrueckii'' life-cycle==
The [[Biological life cycle|life-cycle]] of ''T. delbrueckii'' remains unclear. Some authors consider ''T. delbrueckii'' to be a haploid species, while more recent findings suggest ''T. delbrueckii'' have a mostly diploid [[homothallic]] life<ref>{{cite journal | author = Albertin W., Chasseriaud L., Comte G., Panfili A., Delcamp A., Salin F., Marullo P., Bely M. | title = Winemaking and bioprocesses strongly shaped the genetic diversity of the ubiquitous yeast Torulaspora delbrueckii. | journal = PLoS One | volume = 9 | issue = | pages = | year = 2014 | month = | pmid = | doi = 10.1371/journal.pone.0094246}}</ref>. To date, the life-cycle of the species is not formally elucidated.


== References ==
== References ==
{{reflist}}
{{reflist}}
*Oda et al., 1997[http://ijs.sgmjournals.org/cgi/content/abstract/47/4/1102]


[[Category:Saccharomycetaceae]]
[[Category:Saccharomycetaceae]]
[[Category:Yeasts used in brewing]]
[[Category:Yeasts used in brewing]]

{{yeast-stub}}

Revision as of 09:46, 27 April 2014

Torulaspora delbrueckii
Scientific classification
Kingdom:
Fungi
Phylum:
Ascomycota
Class:
Hemiascomycetes
Order:
Saccharomycetales
Family:
Saccharomycetaceae
Genus:
Torulaspora
Species:
T. delbrueckii
Binomial name
Torulaspora delbrueckii
Lindner, 1904

Torulaspora delbrueckii is a ubiquitous yeast species with both wild and anthropic habitats. The type strain of T. delbrueckii is CBS 1146T, equivalent to CLIB 230 or ATCC 10662, etc.. The type strain of T. delbrueckii CBS 1146 T was recently sequenced [1], and is composed of 8 chromosomes in addition to a mitochondrial genome. T. delbrueckii was formerly known as Saccharomyces delbrueckii or Saccharomyces rosei or Saccharomyces roseus, and the anamorph is called Candida colliculosa (for a complete list of synonyms, see CBS's website). T. delbrueckii is the most studied species of the Torulaspora genus that comprised 8 species to date, of which T. franciscae, T. pretoriensis, T. microellipsoides, Torulaspora globosa, T. indica [2], T. maleeae [3], and T. quercuum [4]. The taxonomy of the Torulaspora genus is evolving rapidly, and the availability of molecular tools to discriminate Torulaspora species [5] will help correcting errors in species assignments.

Torulaspora delbrueckii habitats

T. delbrueckii is isolated from several human bioprocesses, including the bread industry [6][7][8][9][10] where some T. delbrueckii strains are commercialized for frozen dough applications [11]. Other applications include food fermentations of silage, cocoa [12][13], olive [14] or cucumber [15][16]; distilled and traditional fermented beverage production including mescal [17], colonche [18], tequila [19], cider [20], strawberry tree fruits juice [21], sugarcane juice [22][23] or kefir [24]; dairy products’ fermentations like traditional cheeses [25] and fermented milk [26]. T. delbrueckii can be an opportunistic spoilage yeast for dairy products or soft drinks (fruit juices, etc.) [27][28][29]. T.delbrueckii colonizes several natural environments, ranging from soils [30], to plants [31], fruits [32] and insects [33][34]. T.delbrueckii is occasionally found as a clinical isolate, although not considered to be a human pathogen [35], a state described as opportunistic pathogen.

Torulaspora delbrueckii and winemaking

T. delbrueckii has been associated with winemaking for decades [36][37][38] and isolated either from grape, must or wine. T. delbrueckii is now proposed as starter culture (to be associated with S. cerevisiae in mixed cultures) for certain applications, particularly to reduce volatile acidity in high-sugar fermentations like in Sauternes wines [39]. Recent findings show that T. delbrueckii species has been domesticated for winemaking and other human uses about 1900 and 4000 years ago respectively [40].

Torulaspora delbrueckii life-cycle

The life-cycle of T. delbrueckii remains unclear. Some authors consider T. delbrueckii to be a haploid species, while more recent findings suggest T. delbrueckii have a mostly diploid homothallic life[41]. To date, the life-cycle of the species is not formally elucidated.

References

  1. ^ Gordon J. L., Byrne K. P., Wolfe K. H. (2009). "Additions, losses, and rearrangements on the evolutionary route from a reconstructed ancestor to the modern Saccharomyces cerevisiae genome". PLoS Genet. 5: e1000485. doi:10.1371/journal.pgen.1000485. {{cite journal}}: Cite has empty unknown parameter: |month= (help)CS1 maint: multiple names: authors list (link) CS1 maint: unflagged free DOI (link)
  2. ^ Saluja P., Yelchuri R. K., Sohal S. K., Bhagat G., Paramjit, Prasad G. S. (2012). "Torulaspora indica a novel yeast species isolated from coal mine soils". Antonie Van Leeuwenhoek. 101: 733–42. doi:10.1007/s10482-011-9687-6. {{cite journal}}: Cite has empty unknown parameter: |month= (help)CS1 maint: multiple names: authors list (link)
  3. ^ Limtong S., Imanishi Y., Jindamorakot S., Ninomiya S., Yongmanitchai W., Nakase T. (2008). "Torulaspora maleeae sp. nov., a novel ascomycetous yeast species from Japan and Thailand". FEMS Yeast Res. 8: 337–43. doi:10.1111/j.1567-1364.2007.00324.x. {{cite journal}}: Cite has empty unknown parameter: |month= (help)CS1 maint: multiple names: authors list (link)
  4. ^ Wang Q. M., Xu J., Wang H., Li J., Bai F. Y. (2009). "Torulaspora quercuum sp. nov. and Candida pseudohumilis sp. nov., novel yeasts from human and forest habitats". FEMS Yeast Res. 9: 1322–6. doi:10.1111/j.1567-1364.2009.00567.x. {{cite journal}}: Cite has empty unknown parameter: |month= (help)CS1 maint: multiple names: authors list (link)
  5. ^ Albertin W., Chasseriaud L., Comte G., Panfili A., Delcamp A., Salin F., Marullo P., Bely M. (2014). "Winemaking and bioprocesses strongly shaped the genetic diversity of the ubiquitous yeast Torulaspora delbrueckii". PLoS One. 9. doi:10.1371/journal.pone.0094246. {{cite journal}}: Cite has empty unknown parameter: |month= (help)CS1 maint: multiple names: authors list (link) CS1 maint: unflagged free DOI (link)
  6. ^ Vrancken Gino, De Vuyst Luc, Van der Meulen Roel, Huys Geert, Vandamme Peter, Daniel Heide-Marie (2010). "Yeast species composition differs between artisan bakery and spontaneous laboratory sourdoughs". FEMS Yeast Research. 10: 471–481. doi:10.1111/j.1567-1364.2010.00621.x. {{cite journal}}: Cite has empty unknown parameter: |month= (help)CS1 maint: multiple names: authors list (link)
  7. ^ Pacheco A., Santos J., Chaves S., Almeida J., Leao C., Sousa M.J. (2012). "The Emerging Role of the Yeast Torulaspora delbrueckii in Bread and Wine Production: Using Genetic Manipulation to Study Molecular Basis of Physiological Responses". Structure and Function of Food Engineering. {{cite journal}}: Cite has empty unknown parameter: |month= (help)CS1 maint: multiple names: authors list (link)
  8. ^ Papalexandratou Zoi, Falony Gwen, Romanens Edwina, Jimenez Juan Carlos, Amores Freddy, Daniel Heide-Marie, De Vuyst Luc (2011). "Species Diversity, Community Dynamics, and Metabolite Kinetics of the Microbiota Associated with Traditional Ecuadorian Spontaneous Cocoa Bean Fermentations". Applied and Environmental Microbiology. 77: 7698–7714. doi:10.1128/aem.05523-11. {{cite journal}}: Cite has empty unknown parameter: |month= (help)CS1 maint: multiple names: authors list (link)
  9. ^ Kotzekidou P. (1997). "Identification of yeasts from black olives in rapid system microtitre plates". Food Microbiology. 14: 609–616. doi:10.1006/fmic.1997.0133. {{cite journal}}: Cite has empty unknown parameter: |month= (help)
  10. ^ Etchells J. L., Bell T.A. (1950). "Classification of yeasts from fermentation of commercially brined cucumbers". Farlowia. 4: 112. {{cite journal}}: Cite has empty unknown parameter: |month= (help)
  11. ^ Verdugo Valdez A., Segura Garcia L., Kirchmayr M., Ramírez Rodríguez P., González Esquinca A., Coria R., Gschaedler Mathis A. (2011). "Yeast communities associated with artisanal mezcal fermentations from Agave salmiana". Antonie Van Leeuwenhoek. 100: 497–506. doi:10.1007/s10482-011-9605-y. {{cite journal}}: Cite has empty unknown parameter: |month= (help)CS1 maint: multiple names: authors list (link)
  12. ^ Ulloa M., Herrera T. (1978). "Torulopsis taboadae, una nueva especie de levadura aislada del colonche de Zacatecas, México". Boletín de la Sociedad Mexicana de Micología. 12: 5–12. {{cite journal}}: Cite has empty unknown parameter: |month= (help)
  13. ^ Lachance Marc-André (1995). "Yeast communities in a natural tequila fermentation". Antonie Van Leeuwenhoek. 68: 151–160. doi:10.1007/bf00873100. {{cite journal}}: Cite has empty unknown parameter: |month= (help)
  14. ^ Coton Emmanuel, Coton Monika, Levert Delphine, Casaregola Serge, Sohier Danièle (2006). "Yeast ecology in French cider and black olive natural fermentations". International Journal of Food Microbiology. 108: 130–135. doi:10.1016/j.ijfoodmicro.2005.10.016. {{cite journal}}: Cite has empty unknown parameter: |month= (help)CS1 maint: multiple names: authors list (link)
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  21. ^ Capriotti Augusto (1957). "Torulaspora nilssoni nov. spec". Archiv für Mikrobiologie. 28: 247–254. doi:10.1007/bf00411496. {{cite journal}}: Cite has empty unknown parameter: |month= (help)
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  24. ^ Nguyen N. H., Suh S. O., Erbil C. K., Blackwell M. (2006). "Metschnikowia noctiluminum sp. nov., Metschnikowia corniflorae sp. nov., and Candida chrysomelidarum sp. nov., isolated from green lacewings and beetles". Mycol Res. 110: 346–56. doi:10.1016/j.mycres.2005.11.010. {{cite journal}}: Cite has empty unknown parameter: |month= (help)CS1 maint: multiple names: authors list (link)
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  27. ^ Bely M., Stoeckle P., Masneuf-Pomarede I., Dubourdieu D. (2008). "Impact of mixed Torulaspora delbrueckii-Saccharomyces cerevisiae culture on high-sugar fermentation". Int J Food Microbiol. 122: 312–20. doi:10.1016/j.ijfoodmicro.2007.12.023. {{cite journal}}: Cite has empty unknown parameter: |month= (help)CS1 maint: multiple names: authors list (link)
  28. ^ Albertin W., Chasseriaud L., Comte G., Panfili A., Delcamp A., Salin F., Marullo P., Bely M. (2014). "Winemaking and bioprocesses strongly shaped the genetic diversity of the ubiquitous yeast Torulaspora delbrueckii". PLoS One. 9. doi:10.1371/journal.pone.0094246. {{cite journal}}: Cite has empty unknown parameter: |month= (help)CS1 maint: multiple names: authors list (link) CS1 maint: unflagged free DOI (link)
  29. ^ Albertin W., Chasseriaud L., Comte G., Panfili A., Delcamp A., Salin F., Marullo P., Bely M. (2014). "Winemaking and bioprocesses strongly shaped the genetic diversity of the ubiquitous yeast Torulaspora delbrueckii". PLoS One. 9. doi:10.1371/journal.pone.0094246. {{cite journal}}: Cite has empty unknown parameter: |month= (help)CS1 maint: multiple names: authors list (link) CS1 maint: unflagged free DOI (link)
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